Mini beef Wellingtons with morel mushrooms, sherry and thyme


  • 500g/1lb 2oz packet ready-made puff pastry
  • plain flour, for dusting
  • 20g/¾oz dried porcini mushrooms or large morels
  • 2 tbsp vegetable oil
  • salt and freshly ground black pepper
  • 4 x 180g/6oz slices beef fillet
  • 4 small shallots, peeled and very finely chopped
  • + 6 more ingredients
    • knob of butter
    • 500g/1lb 2oz chestnut mushrooms, finely chopped
    • generous dash medium sweet sherry (optional)
    • large handful fresh thyme leaves
    • 1 free-range egg, lightly beaten
    • 300ml/10fl oz double cream

1. Roll the puff pastry out on a floured work surface to a 5mm/¼in thickness. Trim the pastry into a 36cm/14in square. Then cut into four smaller squares and place onto two baking trays. Chill in the fridge for five minutes. 2. Rinse the dried mushrooms in cold water, then put them into a bowl a...

View full recipe at SpringPad


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